Frozen Strawberry Cookies

Dear all,

Who doesn’t like fluffy, moist and sweet cookies? We definitely do!!

This week I brought home a CRATE of beautiful ripe STRAWBERRIES from the market and had to use them- or freeze them- right away. I froze a large amount of strawberries whole and another large bag of chopped strawberries, made strawberry cashew cream as snack for school, strawberry yogurt sauce to go with pancakes and added some in our salad.

The cookies turned out to be sooo good! Freezing the strawberries beforehand was a great idea because it prevents the cookies from being too soggy. I had a few leftover vegan chocolate chip cookies in my pantry that I wanted to utilize but honestly, the cookies were naturally sweet enough and you do not need to add chocolate chips to the batter.

If you’re not already a fan of STRAWBERRIES, you should be. Not only are they juicy, summery and delicious, they’re a great superfood, too. Nutrient-rich and packed with antioxidants, strawberriesoffer a wide range of health benefits, some of which may surprise you.

One cup of fresh strawberries contains 160% of your daily needs for vitamin C. Vitamin C is a well-known immunity booster, as well as a powerful, fast-working antioxidant.

The antioxidant properties in strawberries may also help to prevent cataracts—the clouding over of the eye lens—which can lead to blindness in older age. Our eyes require vitamin C to protect them from exposure to free-radicals from the sun’s harsh UV rays, which can damage the protein in the lens. Vitamin C also plays an important role in strengthening the eye’s cornea and retina.

The power of vitamin C in strawberries continues, as it is vital to the production of collagen, which helps to improve skin’s elasticity and resilience.

strawberries also contain powerful heart-health boosters, they provide an anti-inflammatory effect and counteract the counteracting the effect of low-density lipoprotein (LDL—bad cholesterol) in the blood

antioxidants and phytochemicals found in strawberries may also help to reduce inflammation of the joints, which may cause arthritis

strawberries are a “medium source” of potassium, which helps regulate blood pressure

strawberries contain healthy fiber which help slow the absorption of sugars in the blood and protect the intestine

Strawberries are naturally low calorie, fat-free and low in both sodium and sugar

strawberries are rich in folate folate is necessary in the early stages of pregnancy to help in the development of the baby’s brain, skull and spinal cord

Enough of the healthy stuff- strawberries just taste so delicious! We eat them raw, in salads, smoothies… and in cookies! It’s best to use chopped frozen strawberries in muffins or cookies. If you use fresh strawberries, they will most likely make the batter very soggy.

I had a few leftover vegan chocolate chips left in my pantry that I stirred into the batter, but the cookies turned out to be almost too sweet, so there is definitely NO need for chocolate chips.

Instead of regular eggs, I often use a flax egg as a substitute. Sound more fancy that it really is- just mix 1 tbsp of flax seed with 3 tbsp of water and wait until it thickens up. Flaxseed is one of the most powerful plant foods on the planet. This is what makes it so amazing:

Omega-3 essential fatty acids, “good” fats that have been shown to have heart-healthy effects.

Lignans, which have both plant estrogen and antioxidant qualities. Flaxseed contains 75 to 800 times more lignans than other plant foods.

Fiber. Flaxseed contains both the soluble and insoluble types.

You can sprinkle flaxseed on cereal, use it when baking, add some to oatmeal or rice flakes etc…very versatile, they act as a binder in baked goods and other recipes like veggie burgers, add moisture to baked goods and help baked goods rise.

What else can I tell you… other than that I am already on planning on taking the next crate of strawberries home tomorrow!